"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Ingredients:

Ingredients:

Directions:

Directions:

Cover small piece of pork with water and bring to a boil slowly. Take off scum as it collects. Add 3 or 4 tbsp. vinegar and salt to taste. Cover and simmer until meat is soft, 1½ hours or more. Drain whole canned beets (save liquid). Cut beets or grate and add to pot with juice. Mix 2 to 3 tbsp. flour with milk until smooth (1 cup milk). Let soup come to fast boil, then add the milk and flour to soup next, a little at a time. Add more as it comes to boil, mixing continually. When it comes to last boil, take off the heat. Add salt to taste. Boil potatoes. Fry salt pork or bacon and chopped onions. Add to boiled potatoes and serve with soup.

Personal
Notes:

Personal
Notes:

Soup was a favorite, especially in the winter when it was cold and snowy. Serve with rye bread and butter. CMB

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